Supervisor Steward - Casadonna

About Casadonna:

Casadonna is a Coastal Italian-inspired restaurant developed in partnership between Groot Hospitality and Tao Group Hospitality. It is housed in the same Mediterranean revival building as Miami's historic Women's Club, located in the city's burgeoning Edgewater neighborhood. In fact, the name "Casadonna" is derived from the setting—it is a fusion of Italian words translating to "house of the woman."

Riviera-style Italian cooking serves as the heart of Casadonna's cuisine. The menu features the freshest and finest local and imported products, with signature handcrafted dishes. Plates are based around traditional recipes found in the coastal towns of Naples, Taormina, Bari, Positano and Gaeta, and each is presented in a contemporary fashion. Bespoke cocktails and an extensive wine list complement this approach.

Casadonna will seat up to 366 guests in both indoor and outdoor dining and bar areas, all of which have been visualized by the designer Ken Fulk. The atmosphere is lush, leafy, stately and golden, conveying both a nod to the site's legacy (The Women's Club building was placed on the National Register of Historic Places in 1974) and a reflection of modern Miami tastes. Design highlights include a tranquil indoor-outdoor flow (including a covered, high-ceilinged atrium), iconic paned and vaulted glass windows, original gates, elaborate chandeliers and distinctive floor patterning.

Casadonna is a Coastal Italian-inspired restaurant developed in partnership between Groot Hospitality and Tao Group Hospitality. It is housed in the same Mediterranean revival building as Miami's historic Women's Club, located in the city's burgeoning Edgewater neighborhood. In fact, the name "Casadonna" is derived from the setting—it is a fusion of Italian words translating to "house of the woman."

Riviera-style Italian cooking serves as the heart of Casadonna's cuisine. The menu features the freshest and finest local and imported products, with signature handcrafted dishes. Plates are based around traditional recipes found in the coastal towns of Naples, Taormina, Bari, Positano and Gaeta, and each is presented in a contemporary fashion. Bespoke cocktails and an extensive wine list complement this approach.

Casadonna will seat up to 366 guests in both indoor and outdoor dining and bar areas, all of which have been visualized by the designer Ken Fulk. The atmosphere is lush, leafy, stately and golden, conveying both a nod to the site's legacy (The Women's Club building was placed on the National Register of Historic Places in 1974) and a reflection of modern Miami tastes. Design highlights include a tranquil indoor-outdoor flow (including a covered, high-ceilinged atrium), iconic paned and vaulted glass windows, original gates, elaborate chandeliers, and distinctive floor patterning.

The Executive Steward is responsible with managing all aspects of the stewarding operations, provide strategic leadership, guidance, and direction on initiatives and operational decisions.

Essential Functions of The Position Include, But Are Not Limited To:

·       Manage all aspects of the Stewarding operations under the guidance of the Director of Operations

·       Directly responsible to control productivity and manage inventory.

·       Directly responsible for all scheduling, supervising, coordinating, hiring, training & development of the Stewarding Members

·       Directly responsible for developing a high-preforming team, creating an engaged work force while increasing productivity.

·       Assist the executive chef and General manager in the inventory process of China, glass, flatware, and supplies.

·       Responsible for storing, requisitioning, inventory, and purchasing of all materials and equipment assigned to the stewarding department.

·       Manage breakage program and communicating discoveries to F&B Division

·       Direct responsibilities include, interviewing, hiring, and training Members; planning, assigning, reviewing, and directing workloads; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

·       Responsible to ensure the back-of-house (BOH) facilities and systems run in an efficient manner in accordance with protocol.

·       Responsible for set up and break down of events, private dining, etc.

·       Indirectly responsible for all aspects of ware washing and cleaning of food preparation areas.

·       With oversight from the Director of Ops, Executive Chef and General Manager as required for the efficient operation of the department, including Health, Safety, FDA, and OSHA regulations.

·       Monitor and audit all venue daily shift inspections to ensure all venues are following Tao Group / Groot Hospitality policies.

·       Originate SOP’s, policies, and procedure when applicable.

·       Maintain acceptable records, including attendance tracking and employee related files.

·       Responsible for all Food & Beverage, FOH and BOH, equipment and janitorial maintenance

·       Partner and foster relationships with Food & Beverage Division & Kitchen management teams to ensure Stewarding operational goals are being met.

·       Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary.

EDUCATION/WORKING KNOWLEDGE:

·       High School Diploma Preferred

·       Minimum of five (5) years of experience in a stewarding department preferably in a hospitality property

·       Valid Driver’s License

·       21+ years of age

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

·       Must have strong problem-solving skills.

·       Excellent written and verbal communication skills required.

·       Ability to work under pressure and meet deadlines.

·       Must have good positive energy throughout the day.

·       Must be able to read the computer monitors and print legibly.

·       Must be able to sit and/or stand for extended periods of time.

·       Must be able to move quickly through work and set the pace in the office.

·       Must be able to push and lift to 50 lbs.

·       Small to Medium office environment

·       Office, Casino, Nightclub, bar, lounge, and/or restaurant

·       Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume.

·       May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required.

·       Maintain a professional, neat, and well-groomed appearance adhering to Company standards.

·       Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner.

·       Ability to maintain a high level of confidentiality.

·       Ability to handle a fast-paced, busy, and somewhat stressful environment.

DISCLAIMER:

This job description is a summary of duties, which you are expected to perform in your assignment. It is by no means an all-inclusive list but is merely a broad guide to expected duties. As a team member, you should understand that a job description is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required. Also, at the request of management, any team member may be asked and expected to perform additional duties, responsibilities, or projects without notice.

I have read the qualifications and requirements of the position of Supervisor Steward. To the best of my knowledge, I believe that I can perform these duties.